potato salad with eggs recipe

Written ByJenny Smyth Posted on
potato salad with eggs recipe
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The Best potato salad with eggs recipe

I’m so excited to share this potato salad with eggs recipe with you all. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re planning a family gathering, a potluck, or just need a quick and easy side dish for dinner, this recipe is sure to please.

I love that it’s made with simple ingredients, yet it’s packed with flavor and texture. The addition of eggs gives it a nice richness without making it too heavy. My kids always ask for seconds, and my husband requests it for his lunch the next day.

It’s a great way to use up leftover potatoes and hard-boiled eggs. Plus, it’s a great way to get some extra veggies into your diet with the added onions and pickles. I like to serve it chilled, which makes it perfect for hot summer days when you want something refreshing but still satisfying.

And the best part? It’s incredibly easy to make! Just boil some potatoes and eggs, chop up some onions and pickles, mix everything together with some mayonnaise and mustard, and voila!

You have a delicious potato salad that’s sure to become a favorite in your household too.

Classic Potato Salad with Eggs

Classic Potato Salad with Eggs

4.7 from 511 votes

A creamy and tangy potato salad with hard-boiled eggs, perfect for picnics or barbecues. This dish combines tender potatoes, crunchy celery, and a rich mayonnaise dressing for a delightful side dish.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 lbs potatoes
4 large eggs
1/2 cup mayonnaise
1 tbsp mustard
1 tbsp vinegar
1/2 tsp salt
1/4 tsp black pepper
2 stalks celery
1 small red onion

👨‍🍳Directions

1Place potatoes in a large pot and cover with cold water.
2Bring to a boil over high heat.
3Reduce heat to medium and simmer for 15-20 minutes, or until potatoes are tender and can be easily pierced with a fork.
4While potatoes are cooking, place eggs in a separate pot and cover with cold water.
5Bring to a boil over high heat.
6Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
7Drain hot water and run cold water over the eggs to cool them down.
8Peel the eggs once they are cool enough to handle.
9In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, salt, and black pepper until smooth.
10Add finely chopped celery and red onion to the bowl and mix well.
11Cut the cooled potatoes into cubes and add them to the bowl.
12Mix gently to combine.
13Cut the hard-boiled eggs into quarters and add them to the potato mixture.
14Gently stir to combine all ingredients.
15Taste and adjust seasoning if necessary.
16Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
17Before serving, give the potato salad a gentle stir.
18Transfer to a serving dish and garnish with additional chopped celery or red onion if desired.
19Serve chilled and enjoy.

🔧Equipment

Large pot
Mixing bowl
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 185mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 9g

📝Notes

Tips: For a tangier flavor, add a bit more vinegar or a squeeze of lemon juice. You can also add other vegetables like pickles or bell peppers for extra crunch and flavor.

Watch Video Of How Classic Potato Salad with Eggs Works

This potato salad with eggs recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick and easy side dish for dinner.

It’s easy to make ahead of time, so feel free to prepare it the day before serving.

You can store any leftovers in an airtight container in the fridge for up to 3 days or freeze it for later use.

❓ Frequently Asked Questions About Potato Salad with Eggs

1. What type of potatoes should I use for this recipe?

For this potato salad with eggs recipe, I recommend using high-starch potatoes like Russet or Idaho. They’ll hold their shape well when boiled and will give your salad a nice texture.

2. Can I use Greek yogurt instead of mayonnaise?

While Greek yogurt can be used as a substitute for mayonnaise in some recipes, I don’t recommend it for this one. The mayonnaise helps to bring all the flavors together and gives the salad a rich, creamy texture that Greek yogurt just can’t replicate.

3. How long can I store this potato salad in the fridge?

You can store this potato salad in an airtight container in the fridge for up to 3 days. Just make sure to keep it chilled at all times and give it a good stir before serving.

4. Can I make this potato salad ahead of time?

Yes, you can make this potato salad ahead of time! In fact, it’s best made the day before so the flavors can meld together. Just be sure to refrigerate it until you’re ready to serve.

5. What if I don’t have any pickles? Can I omit them or substitute with something else?

If you don’t have any pickles on hand or prefer not to use them, you can simply omit them from the recipe or substitute with diced jalapeños or sliced red onions instead.

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